5436 — Catering and bar managers

What this occupation covers

Catering and bar managers plan, direct and co-ordinate the catering and bar facilities and services of licensed premises, factories, shops, theatres, educational premises and other establishments. They also manage outside catering businesses and shops selling food cooked on the premises.

Typical duties

plans catering or bar services and supervises staff

decides on range and quality of meals and beverages to be provided or discusses customer’s requirements for special occasions

purchases or directs the purchasing of supplies and arranges for preparation of accounts

verifies that quality of food, beverages and waiting service are as required and that kitchen and dining areas are kept clean in compliance with statutory requirements

checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit

Entry routes and qualifications

Entry is possible with a variety of academic qualifications and/or relevant experience. Larger catering and licensed premises chains offer managerial trainee schemes. Candidates for these usually require a BTEC/SQA award, a degree or equivalent qualification, or a professional qualification. Off and on-the-job training is provided. NVQs/SVQs in relevant areas are available at levels 2 to 4.

Sponsorship information

Medium Skilled. Actual duties, sponsor, applicant, salary and any transitional or shortage-list conditions must be checked.

DBS assessment

No code-wide DBS assessment is assigned. Check actual duties, activities, workplace, frequency and jurisdiction. This code does not determine the level of check.

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